Prep 25 mins
Cook 13 mins
It's springtime once again! This is a perfect, light dessert for most any occasion. Great for using up all those berries you went out and picked.
- 2 cups flour
- 1⁄4 cup sugar
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup butter, chilled, cut into small pieces
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla extract
- cooking spray
- 1 teaspoon water
- 1 egg white, lightly beaten
- 2 teaspoons sugar
- 2 cups blueberries, divided
- 1⁄2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 3 cups fresh blackberries
- 1 cup frozen whipped topping, thawed
- Preheat oven to 400°.
- To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
- Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
- Add buttermilk and vanilla; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
- Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
- Combine water and egg white, stirring with a whisk; brush over dough rounds.
- Sprinkle evenly with 2 teaspoons sugar.
- Bake at 400° for 13 minutes or until golden.
- Remove from oven, and cool on a wire rack.
- To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan.
- Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
- Place in a large bowl; add remaining cups of blueberries and blackberries, stirring to coat.
- Cover and chill.
- Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
- Top each serving with 2 tablespoons whipped topping and top half of shortcake.